The “Ultimate” Chicken Scarpariello Pasta
This isn’t your average creamy alfredo; this is a bold, bright, “Zingy” Italian classic that uses pickled Peppadew or cherry peppers for its signature bite.
| Category | Details |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Yield | 4 servings |
🍴 Ingredients
- 1 lb Rigatoni or Mezze Maniche (large tubes to catch the sauce)
- 1.5 lbs Chicken thighs, cut into bite-sized pieces (thighs stay juicier than breasts)
- 3 tbsp Olive oil
- 3 Cloves garlic, smashed and peeled
- ½ cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
- ½ cup Chicken stock
- ½ cup Pickled Peppadew peppers or Hot Cherry Peppers (sliced)
- 2 tbsp Pickling liquid (from the pepper jar)
- 2 tbsp Butter
- ½ cup Freshly grated Pecorino Romano
- Handful Fresh parsley, chopped
👩🍳 Instructions
1. The Crispy Start
- Boil a large pot of heavily salted water.
- Season the chicken with salt and pepper. In a wide skillet, heat the olive oil over medium-high. Sear the chicken until deeply golden and crispy on all sides. Remove the chicken and set aside, but leave the rendered fat in the pan.
2. The Aromatics
- Add the smashed garlic cloves to the hot fat. Cook until the garlic is golden and fragrant (don’t let it burn!).
- Add the sliced peppers and sauté for 2 minutes to release their spice.
3. The Deglaze
- Pour in the white wine, scraping up all the brown bits (the fond) from the bottom of the pan. Let it reduce by half.
- Add the chicken stock and the pickling liquid. Bring to a simmer.
4. The Marriage
- Drop your rigatoni into the boiling water.
- When the pasta is about 2 minutes away from being done, use a slotted spoon to transfer the noodles directly from the water into the skillet with the sauce.
- Add the chicken back in.
5. The Emulsion
- Add a half-cup of pasta water and the butter to the skillet. Toss vigorously over high heat. The sauce will thicken and become glossy.
- Turn off the heat and stir in the Pecorino Romano and parsley.
The “Sausage” Upgrade: If you want to make this even more authentic, brown two links of sweet Italian sausage (sliced) along with the chicken. The fat from the sausage adds a smoky depth that makes the sauce legendary.